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Dwmplinau Caws (Cheese Dumplings)

Dwmplinau Caws (Cheese Dumplings) is a classic Cymric (Welsh) for a traditional dumpling of flour, butter, herbs and cheese bound with water that's formed into balls and which is typically added to stews about 30 minutes before serving. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Cheese Dumplings (Dwmplinau Caws).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Makes:

Rating:

Tags : Vegetarian Recipes Herb Recipes Cheese Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

75g o flawd codi
75g o fenyn, wedi ei giwbio
50g o gaws wedi ei ratio
1 llwy de o berlysiau cymysg wedi eu torri'n fân
halen a phupur du, at flas
dŵr neu lefrith i gyfuno

Dull:

Hidlwch y blawd i fowlen, ychwanegwch y menyn a rhwbiwch i fewn i'r blawd nes fod y gymysfedd fel briwsion. Nawr ychwanegwch y caws a'r perlysiau cyn ychwanegu halen a phupur at flas. Ychwanegwch ddigon o lefrith ne ddŵr i ddod a'r gymysgfa at ei gilydd fel toes. Rhannwch y gymysgedd yn 24 pel a gosodwch rhain mewn potes am y 30 mudud olaf o goginio. Gweinwch y dwmplinau gyda'r potes.

English Translation

Ingredients:

75g self-raising flour
75g butter, diced
50g cheese, grated
1 tsp mixed herbs, finely chopped
salt and freshly-ground black pepper, to taste
water or milk, to bind

Method:

Sift the flour into a bowl, add the butter and rub into the flour until the mixture resembles breadcrumbs.

Now stir in the cheese and herbs before adding salt and black pepper to taste. Add just enough milk or water to bring the mixture together as a dough.

Divide the mixture into 24 balls and add these to a stew for the final 30 minutes of cooking. Serve the dumplings to accompany the stew.